Douglas And Kaldi

Cupcakes | Gallery

Lemon Cupcakes

Ingredients:

4 1/2 oz softened butter
5 oz plain flour
4 1/2 oz caster sugar
2 eggs
1/4 teaspoon baking powder
Finely grated peel of 1/2 large lemon

Butter Icing:

3 oz softened butter
4 1/2 oz icing sugar (sieved)
Finely grated peel of 1/2 large lemon
2-3 teaspoons fresh lemon juice

Makes: 12 standard cupcakes

Method:-
Preheat the oven to gas mark 5, 350F (180C). Line your cupcake tin with 12 paper cases or if using silicone place these on a baking tray.
Place all your ingredients into your mixing bowl and mix thoroughly with your electric mixer. If baking by hand better to cream the butter and sugar first and then add the other ingredients separately.
Divide the mixture into your baking cases and bake in the preheated oven for 15-20 minutes, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and place on a wire rack to cool before you ice them.
To make the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing to a nice easy to spread consistency.

When the cupcakes are cool, spread a good heaped teaspoon of lemon butter icing over the top of each one, eat and enjoy!!

Carrot Cupcakes

Ingredients:

10 oz plain flour
8 oz caster sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
4 eggs
1 cup vegetable oil
2 cups (approx. 10 oz) finely grated raw carrots
2 large grated apples
2 oz pecans or walnuts (coarsely chopped)
4 oz raisins or currants

Cream Cheese Icing

4 1/2 oz unsalted butter
8 oz cream cheese (softened)
8 oz icing sugar
1 teaspoon vanilla extract

Makes: 20 standard cupcakes

Method:-
Preheat the oven to gas mark 5, 350F (180C). Line your cupcake tin with 12 paper cases or if using silicone place these on a baking tray.
In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until completely dissolved. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Divide the mixture into about 20 cupcake cases and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.

Cream Cheese Icing: Mix together the butter and cream cheese until soft and creamy. Gradually beat in the icing sugar until fully dissolved and smooth. Add the vanilla extract.
With a knife spread cream cheese icing on top of each cupcake. Cover and refrigerate the cupcakes until time to serve.

Chocolate Cupcakes

Ingredients:

5 oz Butter - softened
5 oz caster sugar
6 oz self-raising flour
3 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla extract

Chocolate Butter Cream Icing

Ingredients

5 oz Butter - softened
8 oz Icing Sugar
2 tablespoons cocoa powder
2 tsp very hot water

Method:-
1. Beat together the butter and sugar with an electric whisk.
2. Add the combined cocoa powder and water. Beat until smooth and creamy.

Apple and Cinnamon Cupcakes

Ingredients

5 oz/175g self-raising flour
4 oz/110g butter or margarine
4 oz/110g caster sugar
2 eggs
1 large lemon with the juice extracted
1/2 teaspoon of ground cinnamon
1 large cooking apple such as a Bramley or 2 eating apples of your choice, peeled, cored and chopped into very fine pieces. Toss the apples in the rest of the lemon juice.

Method:-
Preheat the oven to gas mark 5, 350F (180C). Line your cupcake tin with 12 paper cases or if using silicone place these on a baking tray.

Beat together the sugar and butter or margarine. Add the eggs one at a time and beat well. Add 1 tablespoon of the lemon juice. Add the flour and cinnamon, mix together.

Half fill each cup case with the mixture and place some chopped apple on top of the mixture. Now fill each cup case with the remaining mixture, place in the oven and bake for approximately 20 minutes. Remove the cakes from the tin and place on a wire rack to cool.

Chocolate Orange Cupcakes

Ingredients

6oz/175g butter or margarine
6oz/175g caster sugar
4oz/115g self-raising flour
2oz/60g cocoa
3 eggs
1 orange, the skin finely grated and the juice extracted

For Decoration

Fresh Cream (whipped)
Slices of fresh oranges or Satsumas
Chocolate sprinkles

Method:-
Preheat the oven to gas mark 5, 350F (180C). Line your cupcake tin with 12 paper cases or if using silicone place these on a baking tray.

Cream butter or margarine with the caster sugar in a large bowl. Beat in the eggs one at a time. Add the grated orange rind. Fold in the sifted flour and cocoa. Add the orange juice. Place the mixture in individual cupcake cases in a baking tray and bake for 12 to 15 minutes.
When the cupcakes are completely cold put a swirl of the whipped cream on top of each cake (using a piping bag for best results). Then place one of two pieces of orange/Satsuma on top of cream and complete by adding some chocolate sprinkles.

Raspberry Cupcakes

Ingredients

8 oz/175g butter, softened
5 oz/11 g caster sugar
4 eggs
1 teaspoon pure vanilla extract
10 oz/275g plain flour
Pinch of salt
1 teaspoon baking powder
1/2 cup milk
10 oz frozen raspberries in syrup thawed

Makes: 18 standard cupcakes.

Method:-
Preheat the oven to gas mark 5, 350F (180C). Line your cupcake tin with 12 paper cases or if using silicone place these on a baking tray.

In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla extract - mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Spoon the mixture into prepared cases. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Raspberry Butter Icing

5 oz Butter - softened
8 oz Icing Sugar
Frozen raspberries, quantity depends on how much of a raspberry taste/colour you’re after
1/4 cup of milk

Cream the butter. Add the icing sugar and raspberries and beat well. If you find you need more liquid in the icing, add a little milk gradually. With a knife spread cream cheese icing on top of each cupcake.